Overcome Your Gut + Digestive Issues With Ancestral Nutrition
Pecan Coconut Granola
I love granola! It is healthy, delicious, and you can make a big batch of it to last you a few weeks which makes it convenient. My favorite way to eat granola is in a smoothie bowl but it is also good with your choice of milk or even just to snack on by itself.
There is something so wholesome and wonderful about homemade granola. When you make it and the sweet smells and aromas fill your house. It reminds me of when I was younger and my mom used to make granola for me. My mom is so caring and has always ensured that my brother and I were provided for. When I went through a hard core smoothie bowl phase my freshman year of high school, my mom made sure that there was always a jar of fresh granola on the counter for my morning smoothie bowls. A smoothie poured over a bowl of granola and topped with fresh berries is always a great way to start your day.
Over the last few years, I have been experimenting with different granola recipes and I have to say, this Pecan Coconut Granola one is defiantly my favorite. I love the toasty coconut flavor in combination with the walnuts and pecans. The cinnamon also adds a nice spice and the maple syrup gives it just the right sweetness. Needless to say I really love this recipe and I hope you do too!
With love from my kitchen to yours,
Kayley
Pecan Coconut Granola
Preheat your oven to 325 degrees Fahrenheit. Lightly coat two baking sheets with a little coconut oil and use a paper towel to spread it around evenly or use parchment paper. Set aside for later.
Mix all the dry ingredients together in a large bowl and mix all the wet ingredients together in a pot. Heat the pot over medium heat on your stove, and stir till everything melts and fully combines. This should take a few minutes. Then pour the wet mixture over the dry and stir very well.
Evenly distribute the granola amongst the two baking sheets and flatten. Make sure the corners and edges are packed evenly with granola, If they are too sparse they may burn. Bake for about 22-27 minutes till the granola turns a golden brown color. 15 minutes into baking, remove the baking sheets from the oven. Stir and mix around the granola and then re-flatten it and return it to the oven for the remaining 7-12 minutes. This helps the granola cook evenly.
When done, let the granola cool, then store in an airtight container. Serve with your choice of milk or a smoothie and enjoy!
Ingredients
Directions
Preheat your oven to 325 degrees Fahrenheit. Lightly coat two baking sheets with a little coconut oil and use a paper towel to spread it around evenly or use parchment paper. Set aside for later.
Mix all the dry ingredients together in a large bowl and mix all the wet ingredients together in a pot. Heat the pot over medium heat on your stove, and stir till everything melts and fully combines. This should take a few minutes. Then pour the wet mixture over the dry and stir very well.
Evenly distribute the granola amongst the two baking sheets and flatten. Make sure the corners and edges are packed evenly with granola, If they are too sparse they may burn. Bake for about 22-27 minutes till the granola turns a golden brown color. 15 minutes into baking, remove the baking sheets from the oven. Stir and mix around the granola and then re-flatten it and return it to the oven for the remaining 7-12 minutes. This helps the granola cook evenly.
When done, let the granola cool, then store in an airtight container. Serve with your choice of milk or a smoothie and enjoy!
Nutrition:
| Ingredient | Cals | Fat | Carbs | Protein |
| 2 cups whole pecans (240g) | 1680 | 176g | 32g | 24g |
| 3/4 cups whole walnuts (156g) | 511.5 | 51g | 21g | 12g |
| 1/2 cup sliced almonds (46g) | 266.5 | 23g | 10g | 9.5g |
| 4 cups rolled oats (192g) | 1,520 | 28g | 264g | 48g |
| 1 3/4 cups coconut flakes (105g) | 1,400g | 126g | 56g | 14g |
| 1/6 cup flaxseed meal (8.7g) | 183.9g | 7.4g | 5.1g | 3.2g |
| 2 Tbsp cup coconut oil | 240 | 28g | 0g | 0g |
| 1/3 cup maple syrup | 266.7 | 0g | 70.5g | 0g |
| total (9 2/3 cups) (serves 38) | 6,068.6 | 439.4g | 458.6g | 110.7g |
| 1 serving (1/4 cup) (28g) | 159.7 | 11.6g | 12.1g | 2.9g |
Notes:
- Nutrition is based on the products I use. I provide a nutrition table so that you can quickly check to see if your food products match or so that you can easily calculate the nutrition for any changes you want to make to the recipe. I think this helps if you have very specific diet goals and/or fitness and/or health goals. I also wanted you to be able to see exactly where I get the numbers for my nutrition facts so that you can see that they are reliable and learn more about macro breakdowns of food.
- Also measurements are for whole nuts before I chop them except for the almonds which I buy pre-sliced.
Works Cited
1. Nutritionix. Gladson. https://www.nutritionix.com/ Accessed 21 January 2019.
2. “Nutrition Label of Coconut Chips.” Trader Joes, Monrovia, CA, 2019.
3. “Nutrition Label of Coconut Oil.” Trader Joes, Monrovia, CA, 2019.
4. “Nutrition Label of Maple Syrup.” Trader Joes, Monrovia, CA, 2019.
5. “Nutrition Label of Oats.” Bob’s Red Mill, Milwaukie, Or, 2019.
6. “Nutrition Label of Pecans.” Trader Joes, Monrovia, CA, 2019.
About Kayley
Kayley is a certified gut health nutrition coach who helps people to overcome their chronic gut and digestive issues at the root using the principles of ancestral nutrition and holistic health. (Continue Reading Here)
